Pro-biotification of Underutilized Manila Tamarind Pulverized Seed Blended with Muskmelon

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  • Stroma Biotechnologies Pvt Ltd, Bangalore - 560 022 ,IN
  • Stroma Biotechnologies Pvt Ltd, Bangalore - 560 022 ,IN
  • Stroma Biotechnologies Pvt Ltd, Bangalore - 560 022 ,IN
  • Stroma Biotechnologies Pvt Ltd, Bangalore - 560 022 ,IN



Probiotic, Pitchellobium dulce seeds, lactic acid bacteria, nutraceutical drink, muskmelon, CFU


Probiotics are live microorganisms that offer health benefits to consumers by improving their intestinal microflora balance. The word ‘probiotics’ is derived from the Greek term ‘pro’ and ‘biotic’ that means ‘for life’. Many dairy products and fruit pulp juices are added with probiotic flora. Many juices are also prepared using nutraceutically rich fruit seeds. Pitchellobium dulce seeds are rich in saponins, steroids, glycosides, lipids, phospholipids, polysaccharides, and glycolipids. It has anti-oxidant activity, anti-ulcer activity, free radical scavenging activity, anti-fungal activity, and anti-diabetic activity. In the present work, the probiotic juice was prepared using Pitchellobium dulce seed powder, muskmelon fruit pulp, and two Lactic acid bacteria (Lactococcus lactis and Lactobacillus acidophilus). The final product was evaluated for Colony Forming Unit (CFU), pH, sterility, taste, color, flavor, and texture. It was found that the shelf life of the juice at 40C is 3 months. It has shown that its direct consumption helps in reducing gastric ulcers and other gut-related problems, and if the extract is introduced into the nostril, it will reduce chest congestion. People who are allergic or intolerant to milk-based products can also drink the juice. This study aims to serve a delicious and nutritious drink to promote better health and nutrition for the population.


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How to Cite

Nandikolmath, V., Nandi, P., Nag, A., & Maity, S. (2022). Pro-biotification of Underutilized Manila Tamarind Pulverized Seed Blended with Muskmelon. The Indian Journal of Nutrition and Dietetics, 59(4), 455–466.
Received 2022-03-25
Accepted 2022-08-25
Published 2022-10-10



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